You’re just a few simple ingredients away from a delicious treat suitable for both breakfast and dessert when you whip up this amazing Lingonberry Jam Babka recipe! A fusion of Jewish and Swedish flavors, this delightful recipe has less than 10 ingredients and is completely vegan, so break out the bread pans and get ready to make some noms!
Why Make This Babka Recipe
Traditional babka is sweet, fluffy, and light, and this vegan version is no different!
It’s super simple with accessible ingredients, and uses my fave So Delicious Dairy Free Unsweetened Organic Almondmilk with Cashew, which comes in a vegan bottle made from 80% plants, like I use in my Poblano Zucchini Soup.
You can totally use your stand mixer for this, or if you like the free arm workout, this recipe has you covered there too.
Did I mention it’s delicious?
What’s In This Babka Recipe?
This is what I love most about this recipe, how accessible all the ingredients are!
- So Delicious Dairy Free Unsweetened Organic Almondmilk with Cashew
- All-purpose flour
- Dry active yeast
- Vegan butter
- Lingonberry jam
I also like to have a little maple syrup on hand to drizzle while the babka is still hot and fresh, but that’s entirely optional.
I really love using the Unsweetened Organic Almondmilk with Cashew because it has such a light flavor, and at only 35 calories per serving, it’s not bogging this recipe down with extra calories. You can use the unsweetened or the vanilla variety (which is only 50 calories per serving!), depending on your mood, as they both result in delicious bready goodness.
How Do I Make This Vegan Lingonberry Jam Babka Recipe?
As a yeast recipe, there is definitely some downtime for proofing, but the total time of hands-on prep is actually quite low!
- Proof the yeast in warmed So Delicious Dairy Free Unsweetened Organic Almondmilk with Cashew and a little sugar
- Whisk together the flour, remaining sugar, and salt
- Add proofed yeast to the dry ingredients, and add the vegan butter
- Let the mixer knead the dough for 10 minutes
- Let dough rise in a warm location for 60 minutes
The dough should be double the size when you hit the hour mark!
- Knead the dough briefly to release the air, then roll out into a sheet
- Add lingonberry jam
Leave a slight edge on all sides when you add the jam, it makes the rolling much easier.
- Roll dough tightly along the long edge and gently pinch together ends so it doesn’t unroll
- Slice dough down the middle of the rolled dough and lay the cut edges up
It’s about to get messy (if you haven’t already coated yourself in jam at this point, bravo!), but it’s going to be worth it!
- Twist the dough while keeping the cut edge up
- Add dough to greased pan and let rise for another 45 minutes
After the dough rises a second time:
- Brush with a little Unsweetened Organic Almondmilk with Cashew
- Bake at 350 degrees for 40 minutes
- Dive on in
What Can I Serve With This Babka?
I usually prefer to enjoy my babka for breakfast, so with it I enjoy:
- A hot cappuccino
That probably sounds boring, but it’s so good just as a simple pairing.
As a dessert:
What if I can’t find lingonberry jam?
- You can seriously use any jam you want! I love me some red raspberry, but of course, it’s not inherently Swedish, like yours truly.
What if I don’t have a stand mixer?
- Mix it by hand! It’s a workout, but you have to do it for at least 10 minutes to ensure you get a fluffy dough.
I can’t get my dough into a nice rectangle, what do I do?
- Just slice off the excess dough to make it into a rectangle. Easy peasy.
Can I use something other than vegan butter?
- You can use coconut oil instead, same amount as the vegan butter.
Vegan Lingonberry Jam Babka Recipe
- ⅔ cup So Delicious Dairy Free Unsweetened Organic Almondmilk with Cashew
- 2 teaspoons dry active yeast
- ¼ cup sugar
- 2 ½ cups all-purpose flour spooned and leveled
- ½ teaspoon kosher salt
- 5 tablespoons vegan butter
- 1 cup lingonberry jam
- Warm the almondmilk with cashew to between 100-115 degrees. Stir in the yeast and 1 tablespoon of sugar and let proof for 10 minutes, or until foamy.
- In the bowl of a stand mixer, whisk together the flour, remaining sugar, and salt, then create a well in the center. Pour the yeast mixture into the well and add the vegan butter, then mix with the dough attachment at low speed for 10 minutes. Dough will be smooth and elastic. Place dough in a greased bowl, cover with a towel, and let rise in a warm spot until doubled in size, about 1 hour.
- Turn dough out onto a lightly floured surface and knead for a minute to knock back the air. Roll dough out into a large rectangle, around 16 inches long, then spread the lingonberry jam over the top, leaving a border around each side.
- Roll up the dough as tightly as possible to form a long log. Slice the log along the length and turn the cut side face up. Gently twist the two lengths, keeping the cut edge up, then pinch the ends together. Transfer dough twist to a greased loaf pan, cover, and let rise once more for 45 minutes, or until doubled in size.
- Preheat the oven to 350 degrees, then gently brush the top of the loaf with a little bit of the almondmilk with cashew and bake for 40 minutes, or until the top is a dark golden brown. Remove from the oven and let sit for 10 minutes before removing from the pan. Enjoy warm!
*A stand mixer is not required to make this recipe, but it makes it easier. You can knead the dough by hand for a good 10-15 minutes.
*If you aren't a pro at rolling dough into a nice rectangle, just trim it with a sharp knife!
*If you can't find or don't want to use vegan butter, feel free to swap it with coconut oil at the same ratio. Adapted from Bianca Zapatka